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January 16, 2012
161 notes
HomeCookin’ : Slow Cooker Chipotle three bean beef chili My crock pot is a favorite. I am loving learning new tricks and experimenting slow cooking different dishes. Let me say, my first try at this was a DISASTER! So Kit and I tried again and had success. Tips: Always brown your ground beef before adding it the the slow cooker. Duh. But for some reason I thought I could just mix it all together and set it and forget it. Our first try resulted in a soupy mess that looked closer to vomit than an appetizing meal! haha. YIKES! Try & try again. RECIPE: 1lb ground beef 1 large onion (half chopped finely and half sliced into rings) 4 cloves garlic (finely chopped) 1 tbsp red pepper flakes 2 chipotles in adobo - chopped 2 dried red chilies - chopped 1 large can Italian crushed tomatoes 1 can white beans 1 can pinto beans 1 can black beans 1/4 cup tomato paste 1/4 cup tomato sauce ( I used ketchup) Bottle of Beer Beef broth In a fry pan, saute the finely chopped onion, garlic, beef and red pepper flakes. Once brown, add the tomato paste and stir through. Add the browned beef to your crock pot, with the beans, chilies, and tomatoes. Set on high for 4 hours (or alternately you could slow cook over night) About two hours into the cooking, in a pan saute the onion rings in some oil until caramelized. Add beer and cook off. Keep adding beer and sauteing the onions until they are really reduced and smelling amazing. Add to the chili mixture and stir through. Add a little beef broth for the last 2 hours of cooking. (I probably added about 1/2-3/4 cup) Serve with sour cream, cheese and a wedge of lime. We also scooped our chili with yummy white corn tortilla chips.

HomeCookin’ : Slow Cooker Chipotle three bean beef chili

My crock pot is a favorite. I am loving learning new tricks and experimenting slow cooking different dishes.
Let me say, my first try at this was a DISASTER! So Kit and I tried again and had success.
Tips: Always brown your ground beef before adding it the the slow cooker. Duh. But for some reason I thought I could just mix it all together and set it and forget it. Our first try resulted in a soupy mess that looked closer to vomit than an appetizing meal! haha. YIKES!
Try & try again.

RECIPE:
1lb ground beef
1 large onion (half chopped finely and half sliced into rings)
4 cloves garlic (finely chopped)
1 tbsp red pepper flakes
2 chipotles in adobo - chopped
2 dried red chilies - chopped
1 large can Italian crushed tomatoes
1 can white beans
1 can pinto beans
1 can black beans
1/4 cup tomato paste
1/4 cup tomato sauce ( I used ketchup)
Bottle of Beer
Beef broth

In a fry pan, saute the finely chopped onion, garlic, beef and red pepper flakes. Once brown, add the tomato paste and stir through.

Add the browned beef to your crock pot, with the beans, chilies, and tomatoes.
Set on high for 4 hours (or alternately you could slow cook over night)

About two hours into the cooking, in a pan saute the onion rings in some oil until caramelized. Add beer and cook off. Keep adding beer and sauteing the onions until they are really reduced and smelling amazing. Add to the chili mixture and stir through.

Add a little beef broth for the last 2 hours of cooking. (I probably added about 1/2-3/4 cup)

Serve with sour cream, cheese and a wedge of lime. We also scooped our chili with yummy white corn tortilla chips.

Tags: chili sunday football slow cooker home cook chef east village beef winter cold cozy warm comfort

Photo
October 03, 2011
36 notes
HomeCookin’ - scallop & corn chowder. Chowwwwdahlicious In a medium to large saucepan, saute 1 cup chopped onion, 2 cloves of chopped garlic in olive oil for 5 mins. Add a pinch of cumin & a pinch of paprika - and salt and pepper. Add 2 cups of corn (Fresh or frozen is fine) and one peeled potato chopped in small pieces. - saute for another 5 mins. Add 1 tablespoon of fish sauce, 2 cups of stock (fish, chicken or vegetable) and simmer for 5 mins. Pat 1 lb of bay scallops dry, season with salt and pepper. In a fry pan, saute the scallops in batches for a min or two until almost cooked through. Reserve on a plate. De- glaze the pan with a little stock to get all the brown bits and flavor magic up. Pour this into the pot. Pour in 1/2 cup of heavy cream. Drain any liquid from the scallops into the pot - for added flavor. Add 1/2 cup parmesan cheese. Simmer on low heat for 10mins or until the potatoes are tender. Remove from heat, stir in the scallops and serve with crusty bread.

HomeCookin’ - scallop & corn chowder. Chowwwwdahlicious

In a medium to large saucepan, saute 1 cup chopped onion, 2 cloves of chopped garlic in olive oil for 5 mins.
Add a pinch of cumin & a pinch of paprika - and salt and pepper.
Add 2 cups of corn (Fresh or frozen is fine) and one peeled potato chopped in small pieces. - saute for another 5 mins.
Add 1 tablespoon of fish sauce, 2 cups of stock (fish, chicken or vegetable) and simmer for 5 mins.
Pat 1 lb of bay scallops dry, season with salt and pepper. In a fry pan, saute the scallops in batches for a min or two until almost cooked through. Reserve on a plate.
De- glaze the pan with a little stock to get all the brown bits and flavor magic up. Pour this into the pot.
Pour in 1/2 cup of heavy cream. Drain any liquid from the scallops into the pot - for added flavor. Add 1/2 cup parmesan cheese.
Simmer on low heat for 10mins or until the potatoes are tender.
Remove from heat, stir in the scallops and serve with crusty bread.

Tags: chowder comfort corn dinner fall home cooking scallop soup winter Food